BEEF BRISKET POT ROAST

BEEF BRISKET POT ROAST image

Categories Beef

Yield 8-12

Number Of Ingredients 12

Ingredients

4-5 pound beef brisket
Salt
1-2 Tbsp olive oil
3 large onions, sliced
5-6 garlic cloves, minced
1 sprig thyme
1 sprig rosemary
3-4 bay leaves
2 cups of beef stock
2-3 large carrots, peeled and cut into 1 1/2 inch pieces
1 Tbsp mustard (optional)
1 Large pieces of fat will not be able to render out completely. Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern. Salt the brisket well and let sit at room temperature for 30 minutes.

Steps:

2 You'll need an oven-proof, thick-bottomed pot with a cover that is just wide enough to hold the brisket roast with a little room for the onions. Pat brisket dry and place it, fatty side down, in pot and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. Turn the brisket over and cook for a few minutes more to brown other side. 3 When the brisket has browned, remove it from pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil. Add the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes. 4 Preheat the oven to 300°F. Use kitchen twine to tie together the bay leaves, rosemary and thyme. Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and tied-up herbs. Bring the stock to a boil. Cover pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly. 5 After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender. 6 When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs. 7 You can serve as is, or you can make a sauce with the drippings and some of the onions. To make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Blend remaining ingredients to make sauce.Put into a small pot and keep warm. 8 Serve the brisket, sliced in 1/4-inch to 1/2-inch slices, against the grain of the meat, with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.